Sweet Cakes Cafe owner Kellie Huntington, left, helps a customer in her downtown Mesa eatery, Friday, Jan. 28, 2011. On Feb. 1, the cafe will no longer accept debit or credit cards for purchases, only using cash. They have installed an ATM for customers needing cash.
Essence Bakery Cafe chef Eugenia Theodosopoulos combines organic pumpkin, brown sugar and European butter with freshly ground nutmeg, cinnamon and ginger to create a creamy pumpkin filling, which is sandwiched between a dense, chewy, delicately flavored orange spice macaron, shown Thursday, September 29, 2011 in Tempe. [Tim Hacker/ Tribune]